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  1. fastball

    Thought I'd use one of my CL dutch ovens

    Well, you can't be that far away.....We'll be having dinner around 7. My inlaws have already invited themselves over.....good thing I like'em.
  2. fastball

    Thought I'd use one of my CL dutch ovens

    Used the 14" to make some jambalaya, with smoked turkey and Mountain View Andouille. I spent the morning making it for lunch (takes a long time to make a roux). That which survives dinner will get bagged and frozen. here's the result.
  3. fastball

    Sorry folks...

    Rooster fries! It would take a lot of roosters to make a meal. I've had turkey fries, but not rooster. My favorite meal growing up was calf fries and morels. Mom would slice them both thin and dip in milk and flour and fry them in the same pan. If we didn't have calf fries, she'd get some...
  4. fastball

    Sorry folks...

    That all looks great, awesome in fact.....but you know what would make that better don't you.......fried morels. You know there is nothing better than calf fries and morels. They go together like buttermilk and cornbread hahaha.
  5. fastball

    When is the Wood Too Old?

    To be honest.....I don't have a clue...but my opinion is, the only time it is too old to use is when it's petrified. Old wood really doesn't do you much good in my opinion. It burns up to fast leaving not many coals and not much heat and not much smoke. To me, old wood is only good to start a...
  6. fastball

    Spares...To trim or not to trim?

    Norrell, I always trim, then rub. I trim and remove the membrane on back, then I rub all the trimmings along with the ribs. As far as foiling...it really depends on the size of the trimmings. No two slabs are the same, so if I have a particular thick piece of trim, then I may foil it, but...
  7. fastball

    Big Jalapenos

    Yep, I've noticed that around here as well, huge Japs. I told my wife a couple of weeks ago, that they must have gotten these japs from Chernobyl farms.
  8. fastball

    Spares...To trim or not to trim?

    I prefer the spare ribs to the baby back (pork fat is gooooood), and I always trim. But the only reason I trim is because the trimmings make me a nice snack while I'm cooking....and if I'm cooking, I'm snacking.
  9. fastball

    12 Hours?!?!

    That's just something they tell the camera's to impress people that don't know any better (95% of the Population), and to not tell the other 5% what they're doing (keeping it secret). Anyone that would smoke ribs for 12 hours, obviously fell asleep (not that I've ever done that).
  10. fastball

    My home built smoker

    Yep, I bet there was some tension. Good job. Looks great.
  11. fastball

    Got me some new (to me) camp ovens

    Nope, not a one. It is in very good condition, but for all I know, it could have been made by Paul Revere, or in someone's backyard. Not a number, name, nothing. The lid fits perfectly, so I'm assuming it was mass produced and actually not that old.
  12. fastball

    Got me some new (to me) camp ovens

    Thanks Dave. No, they don't need the self-cleaning cycle, they're in pretty good shape, but I'd feel better about cleaning them. I'm going to coat them in oven cleaner and wrap them up for a day, then wash'em up, then re-season them. I thought I had some oven cleaner around here, but didn't...
  13. fastball

    Got me some new (to me) camp ovens

    Yep, just picked them up today on my way home and took this pic. Will be cleaning them up tomorrow, but was glad to see there was no rust on them. I got no idea what the going rate is for'em. But have been looking for a while, so it's a good buy to me.
  14. fastball

    Got me some new (to me) camp ovens

    I don't know if I got a deal on them or not.....but they were worth it to me. I've been looking for one to keep at my cabin, and found these on CL for 100 bucks. It's a 16", a 14", and a little chili pot. They're seasoned and ready to go. I'm a happy camper.
  15. fastball

    New Okie joined up...

    Scared of what??? Thanks all for the kind words.
  16. fastball

    Turkey Too Big?

    Well, I never just cook one. I always do several when I do turkeys. They freeze real well. I shred them and then we use them in casseroles, etc, in place of chicken. So if I do 4 of them, it's not that big a deal to to fire up the fryer. But you're right, kind of hard to justify with just...
  17. fastball

    Turkey Too Big?

    Checked your log......awesome. Glad to know I'm not the only one that takes notes. So how was the skin? So I have heard of some that smoke the bird and then fry it for a few minutes to crisp the skin. Ever done that? I'm going to do my next one that way. Skin is the best part of the bird.
  18. fastball

    Turkey Too Big?

    I understand Dude...I'm just a little cautious with any birds, I just don't trust them......they scare me. Probably because I've seen where most of these birds come from. If I raised my own to cook, I'd have a different opinion on how to cook them.
  19. fastball

    New smoker

    Yep. Great smokers. 3 things Perry is known for (in no particular order): Wrestling Ditch Witch Horizon Smokers
  20. fastball

    Turkey Too Big?

    I'll agree with Bubba. I wouldn't low and slow any bird over 14lbs. Anything over that weight, I'm cooking it a 325+. There's just too much that can go wrong with'em.
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